Easy Homemade Caesar Salad !!

This homemade Caesar Salad Dressing recipe will rival that of any great restaurant! Anchovy is key to proper flavour in the dressing - every self respecting restaurant uses it, so if you've had Caesar Salad out and loved it, you've eaten anchovies!

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Ingrédients

DRESSING :

1 cup mayonnaise
1/2 tsp garlic
2 anchovy fillets
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 cup freshly grated parmesan cheese
3 - 4 tbsp milk
1/4 tsp salt
1/4 tsp Black pepper

For the Croutons:

1/2 French Baguette cut in half and thinly sliced (1/4" thick)
3 Tbsp extra virgin olive oil
1 tsp minced garlic 2 small cloves
2 Tbsp grated parmesan cheese

For the Caesar Salad:

2 - 4 eggs , cooked to your taste, peeled and halved
500g / 1lb chicken breast fillets
1 tbsp olive oil
1 large romaine lettuce (or 2 small heads romaine)
1/3 cup parmesan cheese shredded or shaved
sliced becon optional

Instructions

Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.
Remove crust from bread (optional) and cut into cubes - around 1.5 cups. Drizzle with 1 - 2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking the tray once. Sandwich bread will take around 7 minutes, sourdough and similar breads take
In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.

How to Make Caesar Salad Dressing:

In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.
Slowly drizzle in extra virgin olive oil while whisking constantly.
Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.

How to Make Caesar Salad:

Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.

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